Wash the greens well, and drain, shake and pat dry. Remove the stems from greens. (Kale can be stripped off, holding one end of the stem.) Tear or chop the greens into roughly 2 inch pieces. Cut the onion into slices or chop into large pieces. Chop or slice the garlic, not too small.

Cooking:

Heat olive oil in a large skillet. (For kale choose one with a lid.) Add the onion & sauté briefly on medium/high heat. Add the garlic and any reserved, tender stems, stir, & cook a little longer. If using kale, start by adding it in large handfuls. Toss to coat & wilt. Continue adding kale until it’s all in the pan & all wilted. Put the lid on the pan & turn OFF the burner. (If it’s electric, move it off.) Allow to rest for 10 minutes or more. When it’s almost time to eat, remove the cover & turn the heat back up to med/high. Add salt & crushed red pepper to taste & toss a bit. (The red pepper “brightens” the flavor without heat if you just add a little.) When all greens are wilted & tender - serve them hot.